Discover the joy of baking delicious, rustic breads with farm-fresh ingredients in our hands-on Bread Making Series. Guided by Head Chef Andy Skupien, each workshop blends practical techniques with creative exploration, giving you the confidence to bring bakery-quality breads into your own kitchen.
Every class includes personalized instruction, plenty of tasting, and time to work at your own pace. You’ll leave with a freshly baked loaf, a detailed recipe packet, and the know-how to recreate every step at home. Whether you’re brand new to bread making or looking to expand your skills, this series offers something for every baker—and every season.
March 20, 2026 | 9am–12pm
In this flavor-forward workshop, you’ll explore the delicious world of savory breads—perfect for pairing with soups, salads, proteins, or enjoying on their own. Starting with a reliable, customizable dough, Chef Andy will show you how to transform a simple base into a variety of creations: fragrant focaccia, herbed Italian loaves, roasted garlic bread, and more.
You’ll also learn dough-handling tips, best practices for incorporating savory flavors, and Chef Andy’s personal recipe for a seasoned loaf inspired by the farm kitchen. Expect to leave inspired, full of new ideas, and ready to bake breads that bring depth and character to your table.
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